This Low Carb Lemon Turmeric Ice Cream is a Dairy Free Ninja Creami recipe with bright citrus flavor, warming spice, and just 16 calories per serving. It's one of the most anti-inflammatory frozen desserts I've made, and it's fully vegan, dairy-free, and diabetic-friendly, with 2 g total carbs.
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Jump To:
- Why this lemon turmeric ice cream works
- Ingredients to make lemon ginger turmeric ice cream
- Step by step instructions
- How to make low carb lemon turmeric ice cream
- Recipe Tips for Best Results
- Variations & Swaps
- Macros & Nutrition
- Storage
- Calling all ice cream lovers!
- Frequently Asked Questions
- More low carb ninja creami recipes
- Recipe Card
As a type 2 diabetic with a background in natural nutrition, I've made this lemon turmeric ice cream multiple times to dial in the flavor and texture before sharing it here.
The balance between the ginger, lemon, and turmeric took a few rounds to get right. If you're building out your low carb frozen dessert rotation, check out my Low Carb Lemon Cheesecake Ice Cream, Ninja Creami Lemon Sorbet, and all of my low carb and sugar free ninja creami recipes.
Why this lemon turmeric ice cream works
- 16 calories per serving: one of the lowest calorie Ninja Creami recipes on this site
- 2g total carbs and no added sugar: fits a low carb or diabetic friendly eating pattern
- Fully vegan and dairy free: almond milk base with a coconut cream swap option
- Fresh lemon and ginger simmered together then strained: clean, bright flavor with zero bitterness
- Turmeric does two things: gives this sugar free turmeric ice cream its golden color and brings anti-inflammatory properties to every scoop
- Simple 6 ingredient base: simmer, strain, freeze, spin
Ingredients to make lemon ginger turmeric ice cream
- Ground Turmeric: The star of this lemon turmeric ice cream. It adds warm, earthy depth and gives every scoop that signature golden color. It's also the source of curcumin, the compound associated with anti-inflammatory properties.
- Fresh Lemon: One whole lemon, used two ways. The juice brings tartness. Simmering the halves directly in the pot pulls oils from the rind, creating a more rounded citrus flavor than juice or zest alone ever could. This is the step that makes this dairy free lemon turmeric ice cream different.
- Fresh Ginger: A 1-inch piece, simmered and strained out. Ginger adds warmth that complements the turmeric without taking over. Don't substitute dried ginger here: the flavor profile is completely different and throws off the balance.
- Unsweetened Vanilla Almond Milk: The dairy free base that keeps calories and carbs minimal. Unsweetened only. Sweetened versions will spike the carb count and throw off the flavor balance.
- Vanilla Extract: Rounds out the spice and softens the tartness of the lemon. A small amount goes a long way in a low carb Ninja Creami base.
- Sweetener: Use a powdered erythritol, monk fruit or allulose blend. Granular sweeteners don't fully dissolve and can leave a gritty texture after spinning. Powdered versions blend cleanly into the base.
Pro Tip
Swap the almond milk for full-fat coconut cream for a thicker, richer lemon turmeric ice cream. Coconut cream produces a creamier base with more body after spinning. It will increase the fat and carb count, so recheck your macros before freezing.
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make low carb lemon turmeric ice cream
STEP 1: Simmer the Base
Add almond milk, sweetener, vanilla extract, and turmeric to a small pot and whisk to combine. Slice the ginger and add it in. Cut the lemon in half, squeeze the juice directly into the pot, then drop the halved lemon in too. Bring to a gentle boil then reduce to a simmer for 15 minutes, stirring occasionally.
Pro Tip
Turmeric stains everything it touches including hands, utensils, cutting boards, and clothing. Use a dark spoon or silicone utensil when stirring and handle with care. If it does stain, act quickly with dish soap and cold water. Avoid wiping with a white cloth.
STEP 2: Cool and Strain
Remove from heat and let the base cool completely. Strain through a fine mesh sieve into the Ninja Creami pint, discarding the ginger and lemon halves.
STEP 3: Freeze
Seal the pint and freeze for a full 24 hours. Don't rush this step. A partial freeze leads to a crumbly, powdery result after spinning.
STEP 4: Spin and Serve
Run the pint under warm water for 30 to 60 seconds before processing. Spin on Lite Ice Cream. If the result is powdery, respin with a small splash of almond milk until creamy.
Pro Tip
I learned through multiple test batches that simmering the lemon halves, not just squeezing the juice, makes a real difference. The heat pulls flavor from the rind and softens the sharpness of raw lemon juice. This is what sets this lemon turmeric ice cream apart from every other version online.
Recipe Tips for Best Results
- Freeze the full 24 hours. Partial freezes are the number one cause of crumbly, powdery texture after spinning.
- Run warm water over the pint before spinning, not hot. Hot water melts too much of the surface and affects how the blade processes the base.
- Always respin before adding any liquid. Most low carb Ninja Creami bases just need a second pass to come together.
- New to turmeric? Start with half a teaspoon. It has a warm, earthy flavor that the lemon and ginger balance well, but if you are sensitive to it, build up gradually. You can always add more next batch.
- Don't skip the strain. Ginger rounds and lemon pulp left in the base will affect the texture after spinning. A fine mesh sieve takes 30 seconds.
Variations & Swaps
- Coconut Cream Base: Swap the almond milk for full-fat coconut cream for a richer, creamier result. Still fully vegan and dairy free. It will increase the fat and carb count so recheck your macros.
- Black Pepper: A small pinch added to the pot before simmering increases curcumin absorption from the turmeric. The flavor is barely noticeable but the benefit is worth it.
- Extra Ginger: Increase to a 2-inch piece for a spicier, more warming lemon turmeric ice cream. Works well if you enjoy a stronger anti-inflammatory profile with more heat.
- Lemon Zest Mix-In: After the first spin, stir fresh lemon zest directly into the pint and respin. Adds an extra punch of citrus to this dairy free Ninja Creami recipe.
- Golden Milk Version: Add a pinch of cinnamon and cardamom to the pot before simmering. Think turmeric latte in frozen dessert form. A natural swap for anyone already making golden milk at home.
Macros & Nutrition
At 16 calories and 2g total carbs per serving, this is one of the lightest lemon turmeric ice cream recipes you'll find.
Made with no added sugar and a dairy free almond milk base, it fits a low carb, vegan, and diabetic friendly eating pattern.
| Nutrient | Per Serving |
|---|---|
| Calories | 16 |
| Fat | 1g |
| Total Carbs | 2g |
| Fiber | 0g |
| Sugar | 1g |
| Protein | 0g |
Per serving. Serves 4. Total carbs only.
Storage
- Store in the original Ninja Creami pint with the lid on for up to 2 weeks in the freezer.
- It will refreeze solid between uses. That is normal. Just respin before serving and add a small splash of almond milk if needed.
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Frequently Asked Questions
Yes. Pour the strained, cooled mixture into a shallow freezer-safe container. Freeze and stir every 30 to 45 minutes until it reaches a soft-serve texture. The result is less creamy than the Ninja Creami.
Not when balanced with lemon and ginger. The citrus brightens the flavor and prevents the turmeric from tasting earthy or medicinal. Simmering everything together and straining blends the flavors into something smooth and cohesive. Before pouring into the pint, taste the cooled mixture and adjust. If the turmeric feels too strong, add a little more lemon juice or reduce the turmeric to half a teaspoon next time. It's much easier to adjust before freezing than after spinning.
Turmeric contains curcumin, which research links to anti-inflammatory effects. Ginger is also associated with anti-inflammatory properties. Adding a pinch of black pepper to the base may increase curcumin absorption.
Recipe Card
Low Carb Lemon Turmeric Ice Cream (Ninja Creami, Dairy-Free)
Ingredients
- 1 teaspoon ground turmeric
- 1 whole lemon
- 1 inch fresh ginger sliced
- ¾ cup unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- ¼ cup powdered sweetener sugar substitute
Instructions
- Use the multiplier above to adjust quantities based on your machine: 1X for Original 7 in 1 (16 ounces) and 1.5X for Deluxe (24 ounces).
- Add the almond milk, sweetener, vanilla extract, and ground turmeric to a small pot and whisk until combined. Slice the ginger into rounds and add to the pot.
- Cut the lemon in half, squeeze the juice directly into the pot, then drop both lemon halves in.
- Bring to a gentle boil over medium heat, then reduce to a low simmer for 15 minutes, stirring occasionally.
- Remove from heat and allow to cool completely. Strain through a fine mesh sieve into the Ninja Creami pint, discarding the ginger slices and lemon halves. Seal and freeze for 24 hours.
- Remove the pint from the freezer and run under warm water for 30 to 60 seconds. Lock into the Ninja Creami and select Lite Ice Cream.
- Once the cycle is complete, check the texture. If powdery, add a small splash of almond milk and respin until creamy. Serve immediately or store in the pint with the lid on for up to 2 weeks.
Notes
- Sweetness levels vary across low carb sweeteners. Taste the cooled base before freezing and adjust to your preference.
- The golden color of this ice cream deepens after freezing. Don't be surprised if it looks more vivid straight from the Ninja Creami than it did in the pot. That's the turmeric doing its thing.
Turmeric stains everything it touches including hands, utensils, cutting boards, and clothing. Use a dark spoon or silicone utensil when stirring and handle with care. If it does stain, act quickly with dish soap and cold water. Avoid wiping with a white cloth.
More Information
This recipe card provides the basic details to make this recipe. For more information, tips and variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
Skeptical about turmeric in ice cream but this won me over. The lemon and ginger balance it perfectly. Only 16 calories too!